Course Main Course
Cuisine Italian
Keyword gnocchi
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings 4 people


  • Potatoes 1kg
  • plain flour 300g
  • egg 1
  • pesto 30ml
  • tomato purée 30ml
  • salt 1tsp
  • For the side
  • butter 100g
  • fresh sage leaves 10


  1. Wash the potatoes and place in a pan of salted boiling water. Let them boil for about 15 minutes, until a knife can easily cut through one. Drain the potatoes, peel and mash them with a potato masher or a fork.
  2. Mix the mashed potatoes with the salt, flour and egg until you get a smooth dough, with no lumps. Divide the dough into three. The first part will be used for the white gnocchi and doesn’t need any other ingredients. Add the pesto to the second part to make green gnocchi, and the tomato paste to the third one, for red gnocchi. Mix again until the sauces are well blended in the dough.
  3. On a lightly floured surface, shape the dough into a long wide sausage for cutting. Cut the sausage into about ten pieces and roll each piece into long cylinders about 1cm thick. Keep the surface well floured as you don’t want the gnocchi to stick.
  4. Cut the dough into pieces roughly 3cm long. Place them on a tray already dusted with flour. If you want your gnocchi to have the typical stripe pattern, roll them gently on the prongs of a fork. Let them sit for 15 minutes.
  5. Serve with butter and sage
  6. Melt the butter in a pan on low heat and add the sage leaves. Cook for a few seconds. Once the butter is browned add a spoonful of water, salt and pepper and remove from heat.
  7. Cook the gnocchi by boiling them in a pan of salted water for a few minutes, until they raise to the surface.
  8. Drain and toss them in the pan with the butter.

Recipe Notes


Use floury potatoes, like Marfona or King Edward. For pink gnocchi, mix the dough two boiled and mashed beetroots. For orange gnocchi, mix with one boiled and mashed butternut squash. Add pesto for green gnocchi or tomato puree for red gnocchi. 

Tasks for your little sous chef:

Mash the boiled potatoes.

Add the salt, egg and flour and knead.

Divide the dough into three bowls and set one aside.

Add pesto to the second bowl and tomato puree to the third one.

Roll the dough into long sausages on a chopping board.

Cut the sausages into little pieces